Creamy Asparagus Risotto

Instructions

1. 1

   Bring a pot of salted water to boil. Add asparagus pieces and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside, reserving a few tips for garnish.

2. 2

   In a separate saucepan, keep the stock warm over low heat. This will help maintain the cooking temperature when adding to the rice.
3. 3

   Heat olive oil in a large, heavy-bottomed pan over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.

4. 4

   Add Arborio rice to the pan and stir constantly for 2 minutes until the grains are lightly toasted and coated with oil. The rice should look slightly translucent around the edges.

5. 5

   Pour in the white wine and stir until it's almost completely absorbed by the rice. This should take about 2-3 minutes.

6. 6

   Add warm stock one ladle at a time, stirring constantly. Wait until each addition is almost absorbed before adding the next. This process takes about 18-20 minutes total.

7. 7

   During the last 5 minutes of cooking, fold in the blanched asparagus pieces. Continue adding stock and stirring until rice is creamy and tender but still has a slight bite.

8. 8

   Remove from heat and stir in butter, Parmesan cheese, lemon juice, and chopped parsley. Season with salt and pepper to taste. The risotto should be creamy and flow slightly when stirred.